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Lentil, chickpea and sweet potato curry

Updated: Jun 11

For gut health, We should aim to eat at least 30 different plants a week. This recipe will be a great start to reaching that target.

Download the recipe as a pdf below for easy saving and printing

Lentil Chickpea & Sweet Potato Curry
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Ingredients: (serves 6)


2 tbsp olive oil


Two onions diced


1 tsp cumin


1 tsp mustard


1 tbsp medium curry powder


400g tin of chickpeas drained


100g lentils uncooked


Two medium sweet potatoes, peeled and diced


500ml Vegetable stock


400g tin chopped tomatoes


A small pack of coriander (optional)


Method:


1. Heat the olive oil in a large pan, add the chopped onions and cook for a few minutes until softened.


2. Add the cumin, mustard and curry powder and cook for one more minute.


3. Stir in the lentils, sweet potatoes, veg stock and chopped tomatoes.


4. Bring to a boil, then cover and simmer for 30 minutes until the lentils and sweet potatoes are tender (Add more liquid if necessary).


5. Add the drained tin of chickpeas, then heat through.


6. Season, sprinkle with coriander and serve with wholegrain rice +/- naan bread


Maria is a registered dietitian in Ireland and Bermuda. She is passionate about making diet and nutrition education accessible to all. We hope you enjoy these recipes, and please reach out and let us know if you make them. Dietetic appointments and services are available online; email info@marialuceyrd.com. Corporate wellness and health promotion services are available online in Cork, Kerry and Dublin.

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